Ingredients

• 1  pound dried linguine, broken into fourths
• 1/3  cup soy sauce
• 1/4  cup water
• 2  tablespoons olive oil
• 2  tablespoons lemon juice
• 1  clove garlic, minced
• 2  cups small cherry tomatoes, halved
• 1-1/2  cups julienne-cut carrots
• 1  cup fresh pea pods
• 1/2  cup sliced green onions
• 2  tablespoons sesame seeds (optional)
•   Carrot curls (optional)

Directions

1. Cook the linguine according to the package directions. Drain the linguine and transfer it to a very large mixing bowl.

2. In a screw-top jar, combine soy sauce, water, olive oil, lemon juice, and garlic. Cover and shake well. Pour over hot linguine; cool.

3. Add the tomatoes, carrots, pea pods, and green onions to linguine. Toss gently. Cover; chill for 2 to 24 hours.

4. Bring the linguine mixture to room temperature. In a large skillet, toast and stir the sesame seeds over medium-high heat until golden brown. Toss with the linguine mixture and garnish with carrot curls, if you like. Makes 10 to 12 servings.